Prep time:

Cooking time: 20 minutes

Total time:

Serves: 12

100g Unsalted Butter

125g Icing Sugar

25g Plain Flour

85g Ground Almonds

3 Egg Whites

100g Blueberries

Cocolicious, Lucinda Hamilton’s catering company, creates sweet bites and savoury delights for any occasion – from bespoke cakes to afternoon teas and dinner parties. For more information, visit the Cocolicious Facebook page or email

  1. Heat the oven to 180°C. Grease the muffin tins.
  2. Melt the butter and set aside to cool.
  3. Sift the icing sugar and flour into a bowl and then lightly mix in the ground almonds.
  4. Whisk the egg whites until they form soft peaks.
  5. Gently fold the egg whites into the flour mix and before it is all incorporated drizzle in the melted butter and mix until you have light batter.
  6. Pour into the prepared tins, sprinkle each one with as many blueberries as desired.
  7. Bake for 15-20 mins until firm to the touch and golden brown.
  8. Cool in the tins for 5-10 mins, turn out and cool on a wire rack and dust with icing sugar before serving.

  • words:
  • pictures: David Merewether

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